Food

Enchiladas

Enchiladas:

There are lots of ways to make good enchiladas. I thought I would write this one down as they were very good and
although time consuming, easy to make. I have made these with ground beef, turkey, pork and cheese and they have all been great.
Just about any cheese works for this.

Get everything ready for the final assembly of the enchiladas, which is a messy procedure, so it's essential to have everything at hand.

Chicken: Any cooked chicken is fine. This time I poached the chicken breasts in vegetable stock for 15 minutes, before turning off the flame and letting them sit in the stock for an hour or so, then shredded it into a bowl. Added 2 T of cooking broth to chicken and the green chilis. Plain chicken is fine also.

Pour some sauce into a pie pan or other dish to dip enchiladas into sauce - I make the enchiladas right in this dish before placing them into the baking dish.

I usually fry the tortillas, but my favorite Guerrero Corn Tortillas are so sturdy and moist that they don't brown well. They have a wonderful texture right out of the microwave. Wrap tortillas in saran wrap and cook on high for 2 minutes on a dish.

After the tortillas are hot, take 2 tortillas together and dip outside of enchiladas in enchilada sauce, coating both sides (but not center facing sides, they are dry). Lay the tortillas flat, place a strip of cheese mixture down center of tortillas, pile on chicken chili mixture and roll up, and place seam side down in the baking dish.

Repeat procedure for each tortilla. Lay rolled up tortillas side by side in the baking dish. Pour 3-4 T enchilada sauce over rolled up tortillas to cover them lightly. Sprinkle remaining cheese over all. Add chopped or sliced black olives on top of cheese if desired (this is best done just before serving or the olives get rather shrivelled).

Bake enchiladas 30 minutes at 375 F until cheese is melted and bubbly, and browned slightly.